A couple of eggs
A Granny Smith Apple

This is a quick and dirty breakfast. Cut the Granny Smith in quarters and core. Dice two quarts up and save the others for later. The reason for using Granny Smith apples is they cook well, they keep a little of their crunch after cooking and their tartness goes well with the eggs and cinnamon.

Heat the frypan add butter or oil look for ripples in the oil as it heats... if there are no ripples in the pan as you tilt it, it may be a bit hot. Add the diced apple and season with fair bit of ground cinnamon. Sautee for about a minute turning continuously. Next add your eggs and scramble. Obviously dish up when the eggs are cooked to your liking and enjoy.

For those that don't know cinnamon works very good at controlling your blood sugar so don't be afraid of it when you are using it in this dish. I happen to like cinnamon in my eggs so I tend to use a fair amount of it but again use the cinnamon to suit your taste.